Photo of Tofu, broccoli & butternut squash with tahini sauce by WW

Tofu, broccoli & butternut squash with tahini sauce

Points® value
Total Time
55 min
15 min
40 min
Traybake meals make cooking easier than ever. This one can be a tasty savoury side dish or a hearty vegan main course.


Pumpkin Seeds

2 tablespoon(s)

Plain Tofu

400 g, extra firm, drained and blotted, cut into 8 equal pieces

Tamari soya sauce

1 tablespoon(s)

Broccoli, raw

250 g, cut into florets

Olive Oil

4 teaspoon(s)

Butternut Squash

900 g, peeled and cut into chunks


2 clove(s), thinly sliced

Tahini paste (sesame paste)

2 tablespoon(s)

Plain Soya Yogurt

2 tablespoon(s)

Lemon Juice, Fresh

2 tablespoon(s)

Sriracha sauce

1 teaspoon(s)


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Place the pumpkin seeds on a small baking tray and roast for 2-3 minutes until golden brown.
  2. Meanwhile, marinate the tofu in the tamari soya sauce for 10 minutes. Toss the broccoli with half the oil and season well.
  3. Put the butternut squash and garlic onto a large baking tray and toss with the remaining oil and season. Bake for 15 minutes, then remove the tray from the oven. Stir, then push the butternut squash to one side of the tray.
  4. Spread out the broccoli on the other side of the tray and place the tofu in the centre, making sure there’s just a single layer of veg. Return the tray to the oven and cook for 20-25 minutes, or until the butternut squash is tender.
  5. To make the tahini sauce, combine all the ingredients with 1 tablespoon water in a small bowl, and season to taste. Add a little more water if the consistency is too thick.
  6. To serve, drizzle the sauce over the tofu and vegetables, then sprinkle with the pumpkin seeds.